FAO Sam__ license to expound/pimp/teach/extoll

[Zak33]

Lo Sam__

I feel bad...... for not knowing we had a meat curer on the HEXUS Forums.

I read this and it made me smile
https://forums.hexus.net/kitchen-coo...ml#post3931646

So... here's your opportunity.- pls accept it.

Please tell us what you do, with photo links if possible and when it started and how etc.

I know it's a big job/big ask.. but if you can spend an hour here and show us/tell us/ explain stuff.... it would be so cool

Please can you?

[Saracen]

+1 to what Zak said.

[CAT-THE-FIFTH]

The Moose has now run away to his safe space.

[Zak33]

does anyone know how to contact him?... I'd love to get his input

[peterb]

does anyone know how to contact him?... I'd love to get his input

Tried PM? Or through his website?

[Sam__]

Hello! Sorry I haven't logged in for a while so didn't see the message. I'd be delighted to explain what I do. Just got to do a few other things this afternoon first.

[Sam__]

Edit: Anyone wanting some tasty cured meats just shoot me a PM if you can't be bothered to go through the website. Saves you time and saves me PayPal fees.


Curious Meats
www.curiousmeats.co.uk

What is Curious Meats?
Curious Meats is more than just food or sustenance. It's a lifestyle choice, an ethos, a way of being... no wait sorry, I'm not Apple I don't do that BS. The aim of Curious Meats is to make your life one tiny little bit better by having you enjoy the taste of my well hung meat in your mouth. Maybe that came out wrong. Third time's a charm. Curious Meats makes bloody delicious cured pork in the form of Coppa and Guanciale!

What makes it delicious?
It, of course, starts with the pork. We source the best pork. It's local, it's organic, it's had a wonderful life playing outside in the mud with friends. The kind of pigs that have only ever had one bad day, their last. It's a very simple formula happy pigs = happy food. A mixture of Gloucester Old Spot and Duroc breeds that have been outside exercising and foraging have the most wonderful arrangement of intramuscular fat, which can combine to produce a stunning flavour and textural experience. To match the quality of the meat we use only organically grown herbs and spices to add just a kick of flavour on top of the deliciousness of the pork. The final major effect on the quality of the final product is the curing process. This is where Curious Meats is really unique. I, an electronic engineer by trade, designed and build the curing chamber control system from scratch. This gives me complete control over the environment the meat is cured in. All of these together give the best chance for the meat to be as delicious as possible for you the consumer to enjoy.

Instagram Pictures!

Black Pepper Seasoned Coppa

That's a bit of a warm up. If you want me to go into the finer details of the curing process just shout. I'm open to all questions.

Also, go buy some delicious cured meats .

[Millennium]

most excellent, how is the Guanciale raw? Only asking because I'm tight like that lol

[Ttaskmaster]

We have a biltong box at home. Just a little thing with four racks, a fan and a lightbulb.
So far the results have been quite reasonable... except for the time when the Ttaskmistress tried using a flippin' energy saving bulb in it - They don't put out much heat, you see, which is kinda what the old filament bulbs are for!!

[Zak33]

That's a bit of a warm up. If you want me to go into the finer details of the curing process just shout. I'm open to all questions.

oh yes please. Being given a license to pimp here is exceptionally rare... so I suggest you have a right old explanation session

[Zak33]

and please...sort your website certification out

Fire an email at Wordpress ASAP, you need to renew your Certification as it's blocked from all but the keenest punters who sign away their protective rights on their browser

[MLyons]

Hi there sam. Just had a look at your website and it's very nice but unfortunately your SSL certificate expired Saturday so users are getting a big red warning when going to your site. Apparently you would of received an email from COMODO if you directly brought it through them. If not I would suggest asking for help from your hosting provider (wordpress i think based on the footer) or your domain name seller.

[Zak33]

i've gotta try this product..

[Sam__]

Thanks for the heads up guys. It's been a busy/stressful couple of weeks trying to sort the website out.

My internet decided to cut out just after I realised the SSL had run out. So first I had to get onto my own ISP before I could have a go at fixing the website.

It's all back up now and should be working seamlessly.

Also putting some time into optimising the website with a web dev friend of mine. It's really slow at the moment and I'd like it to be as fast as it can be. All about customer experience.

If you are thinking of getting some I would recommend the Black Pepper at the moment. I just finished what I think is my best ever Black Pepper Coppa. The texture is spot on and the seasoning is very well balanced.

[TeePee]

Have you tried curing any meats other than Pork? I had a delicious 'Air-Cured Beef' recently, and it was utterly delicious. I couldn't tell you anything about the cut, or curing process it had been through, but it was delicious! (Served with whipped ricotta, black fig puree, sourdough crostini and agave syrup with rosemary)..

[Sam__]

Breseola by any chance? It's on the list of things to try. It can have a wonderfully smooth texture as it's so lean.